Comparison of sea cucumber dried by cold air and combination of cold and hot air
MA Xian-ying1,ZHAO Shi-ming2,HONG Bin3,LIXiu-chen1,WU Li-bo1,XIE Zhong-dong1
1.College of Mechanicaland Power Engineering,Dalian Ocean University,Dalian 116023,China;2.Zoneco Group Co.Ltd.,Dalian 116011,China;3.Dalian Entry-Exit Inspection and Quarantine Bureau,Dalian 116600,China
Abstract: The drying rate,rehydration dry weight rate and sensory characteristicswere determined in sea cucumber dried effect by cold air and combination of cold and hot air to search for low drying costs and high quality of sea cucumber.The results showed that the required drying time was found to be about 20%earlier in the sea cucumber dried by combination of8℃ cold air and hotair than by 8℃ cold air,with significant increase in drying rate,and low sensory quality of the sea cucumber products including shrank and folded slightly in shape.However,the higher sensory quality was in the sea cucumber,the lower temperature was in the cold air drying procedure,the best sensory quality in the sea cucumber dried by 8℃ cold air.There was 15%higher rehydration dry weight rate in the sea cucumber dried by cold air than in the sea cucumber dried by combination of cold and hot air under the conditions of this experiment,with super grade quality standard No.1,and top grade quality standard No.2 and No.3.The third grade quality standard was observed in the sea cucumber dried by combination of cold and hotair.
马先英, 赵世明, 洪滨, 李秀辰, 武立波, 谢忠东. 冷风及冷风与热风联合干燥海参效果的比较研究[J]. 大连海洋大学学报, 2015, 30(5): 536-539.
MA Xian-ying, ZHAO Shi-ming, HONG Bin, LIXiu-chen, WU Li-bo, XIE Zhong-dong. Comparison of sea cucumber dried by cold air and combination of cold and hot air. Journal of Dalian Ocean University, 2015, 30(5): 536-539.
2015, Vol. 30 
